Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
The problem with the Peanut Butter and Jelly Sandwich? Like most childhood treats, it's rarely as delicious as you remember. However, there's a way to update this classic in a totally sweet way: turn it into a tart. Anchored by a substantial buttery shortbread crust, this peanut butter and jelly pie is sophisticated enough to satisfy adult palates—after all, it's an adaptation of the Rosemary-Scented Date-Nut Bars from The Perfect Finish by Bill Yosses and Melissa Clark—but simple and tasty enough to please eaters of all ages.
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cubed
- 6.75 ounces (about 1 1/3 cups) all-purpose flour
- 1/2 cup (2 ounces) confectioners' sugar
- 1/2 teaspoon salt
- 4 heaping tablespoons smooth, unsalted peanut butter (for topping)
- 3 tablespoons jelly or preserves of your choice, preferably unsweetened (for topping)
Position rack in the center of the oven. Preheat to 350°F. In a food processor, pulse together butter, flour, sugar, and salt until it just begins to hold together, about ten 1-second pulses. It's ok to have irregularly sized pieces, but it should be able to form a clump when formed together. Turn 3/4 of the dough into a lightly greased pie plate. Press it into even layer, covering just the bottom of the pan (not the sides). Bake in the center rack, rotating the pan halfway through, until golden on the edges, about 20 minutes. Remove from oven but do not turn off the heat.
Spoon the peanut butter on top in irregular clumps; make sure not to spread it around too much or you will tear up the bottom crust. Repeat with the jelly, making sure that you have a good balance of how each flavor is divided (though it's ok if there are some uncovered spots, as the fillings will spread a bit when baked). Using fingers, form the remaining dough into irregular crumbles and scatter on top of the peanut butter and jelly.
Return to oven and bake until filling is just set and crumbs on top are lightly browned, about 20 minutes. Let cool in pan for at least 1 hour, cut into slices, and serve.
9-inch pie plate